I created this for a Cinco de Mayo party, and it was a hit! The creamy dipping sauce mellows out the shrimp’s heat perfectly.
—MANDY RIVERS LEXINGTON, SC
PREP: 25 MIN. + MARINATING GRILL: 10 MIN. MAKES: ABOUT 5 DOZEN (1 1/4 CUPS SAUCE)
1/4 cup packed brown sugar
2 chipotle peppers in adobo sauce, chopped, plus 1/4 cup adobo sauce
6 garlic cloves, minced
2 tablespoons water
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
2 pounds uncooked large shrimp, peeled and deveined
CILANTRO CREAM SAUCE
1 cup sour cream
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1 1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon minced fresh mint
1. In a small saucepan, bring the first seven ingredients to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat; cool completely.
2. Transfer the mixture to a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 2 hours.
3. Meanwhile, combine the sauce ingredients; chill until serving.
4. Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
5. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.